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Grains, Legumes, Fruits, and Vegetables: Lente Carbohydrate Sources in the Mediterranean Diet

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The Mediterranean Diets in Health and Disease

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Abstract

Foods of plant origin have always played a central role in the nutrition of Mediterranean peoples. The Roman conquest of Egypt was to secure a grain supply: Britain was valued by Rome as the granary of the North. Legumes also were highly prized in biblical times. Esau gave away his inheritance for a “mess of Pottage,” a bowl of lentil soup. Cicero, the great republican Roman orator and statesman, derived his name from the chick-pea (Cicer arietanum) due to the pealike lesion on the nose of one of his ancestors. Cereals and legumes, therefore, represent foods that have been respected for their essential functions in the human diet since antiquity. We suggest that one of the reasons why many of these traditional foods have special health attributes, in addition to being low in saturated fat, is that they are also slowly absorbed.

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Authors
  1. Thomas M. S. Wolever
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  2. Alexandra L. Jenkins
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  3. Peter J. Spadafora
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  4. David J. A. Jenkins
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Editors and Affiliations

  1. Health Research and Studies Center, Los Altos, California, USA

    Gene A. Spiller

  2. SPHERA Foundation, USA

    Gene A. Spiller

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© 1991 Van Nostrand Reinhold

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Wolever, T.M.S., Jenkins, A.L., Spadafora, P.J., Jenkins, D.J.A. (1991). Grains, Legumes, Fruits, and Vegetables: Lente Carbohydrate Sources in the Mediterranean Diet. In: Spiller, G.A. (eds) The Mediterranean Diets in Health and Disease. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-6497-9_8

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  • DOI: https://doi.org/10.1007/978-1-4684-6497-9_8

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4684-6499-3

  • Online ISBN: 978-1-4684-6497-9

  • eBook Packages: Springer Book Archive

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